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Production Tests for the Selection of Breeding Hogs

University of Minnesota

Abstract

Desirable types of hogs have been developed in the United States by selection and breeding on the basis of pedigree and external appearance. During the present century the improvement in smoothness or quality has been very marked and symmetry of form has been greatly improved. The types of several leading breeds have become quite similar due to uniform ideals held by groups of breeders working with different materials. Very satisfactory progress has been made in those features which can be determined and altered by selection according to external characteristics.

The carcass values of hogs have been given little attention in respect to comparing the characteristics of the live animal with the requirements of high quality pork cuts. The basic function of swine is to transform feeds into pork of high value at the most efficient rate. Attractiveness of form and smoothness of body in the live hog are not after all essential characteristics, desirable as they may appear. The fundamental characteristics cannot be determined by the eye; they must be judged by feeding and slaughter tests. By these means only can the production of swine be placed upon the largest returns to the farmer for his expenditure of feed and labor.